Naunie's Easter Pasta Bake

Preheat the oven to its highest temperature setting, 350 degrees F (175 degrees C). Cover a large baking sheet with aluminum foil for easy cleanup. Anoint the 2-quart and 1 1/2-quart round glass baking dishes with a generous amount of olive oil, approximately 3/4 teaspoon. Pour the remaining olive oil into the bottom of each dish.

Fill a large pot with water and bring it to a rolling boil. Cook macaroni, ziti, farfalle, and radiatore pasta in the boiling water, stirring occasionally until they are cooked through but still retain a bit of firmness to the bite, around 8-10 minutes. Drain the pasta.

Arrange sausage slices on the foil-lined baking sheet in a single layer.

Bake the sausage in the preheated oven until it's nicely browned and crispy, 30 to 45 minutes. Reduce the oven heat to its lower temperature setting, 325 degrees F (165 degrees C).

Whisk eggs in a large bowl until they become light and fluffy, using an electric mixer. Add Pecorino-Romano cheese, salt, and black pepper; continue to whisk the egg mixture with an electric mixer on its highest speed until eggs and cheese are fully incorporated, 2 to 3 minutes. Stir cooked pasta into the egg mixture; it should resemble a runny sauce with the pasta floating on top. Stir additional beaten eggs and Pecorino-Romano cheese into the mixture if more egg mixture is needed.

Spoon spoonfuls of the egg-pasta mixture into each casserole, followed by a layer of sausage; continue layering pasta mixture and sausage until all the sausage has been used. Top each casserole with a final layer of pasta mixture. Drizzle the top of each casserole with 1 tablespoon olive oil. The small pieces of pasta should stick out of the egg mixture.

Bake in the oven until the casseroles are set in the center, about 1 hour; raise the oven heat to its highest temperature setting, 350 degrees F (175 degrees C) and continue baking until the tops of casseroles are browned and crispy, 1 to 1 1/2 more hours.